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Dear Pat: I've enjoyed edamame beans frequently, at many different sushi establishments, but when I tasted the Spicy Edamame appetizer at Sushihana, I knew I had to have the recipe. Edamame are usually served steamed or boiled with some coarse salt on them, but these were so much more fantastic.

I visit that very fine restaurant as often as I can, but I'd sure love to have that recipe for times when I can't make it there.

Dear Karen: Sushihana executive chef Mario Ramos tells us that this recipe for edamame, the highly regarded soybean that's ubiquitous at Japanese restaurants, “was created by a culinary student from St. Philip's College, ... Anthony Santonastaso, who decided to fulfill his externship responsibilities at our restaurant. He is the person that deserves the credit for this recipe.”

Ramos is rightfully proud of this young man and of this splendid rendering of the humble soybean, so much so that he has placed it on the menu.

The soybeans are charred, then flavored with crushed red pepper flakes, hot oil and a superb ginger and garlic sauce.

The Hot Oil, Ginger Base, and even the clarified butter, can be made up ahead and refrigerated.

Once those are prepared, the final preparation — chopping a bit of garlic, briefly boiling the edamame, and the final stir-frying — take very little time.

And wait until you taste these spectacular Spicy Edamame. They're hot, sweet, salty and a touch sour, all at once, and totally addicting.

Our hats are off to chef Santonastaso.

Sushihana is at 1810 N.W. Military Highway at Zorina Drive.

Pat Mozersky is a freelance writer for the Express-News. You can contact her at chefssecrets.pm@ gmail.com.